richard Another recipe from the much used ‘The Bread Book’ by Sara Lewis. This time I turned towards the back where the more fancy bread-based products can be found. Essentially this is a loaf which can magically be torn into individual rolls. We live in exciting times.
Preparation time: 20 minutes plus 90 minutes proving
Cooking time: 25 minutes
Skill level: Easy
Ingredients
- strong white flour – 475 g
- butter – 45 g
- salt – 1tsp
- sugar – 1tsp
- fast-action dried yeast – 1¼tsp
- warm water – 275 ml
Put the flour in a large bowl, add the butter and rub in until the mixture resembles bread crumbs.
Add the yeast, salt and sugar and enough of the water to form a smooth dough.
Knead on a floured surface for 5 minutes. Return to the bowl and lightly cover with oiled cling film. Leave to rise for an hour.
Divide the dough into 16 equal pieces and roll into balls.
Oil a high sided 10″ round tin and arrange the dough balls into 2 rings with 10 on the outside, 5 on the inside and the remaining one in the middle. Lightly cover with oiled cling film and leave to prove for 30 minutes by which time the dough balls should be touching one another.
Pre-heat the oven to 200C (mark 6).
Bake the bread for about 25 minutes. Cover with tin foil after 15 minutes if the rolls are getting too brown.
Turn out, tap to make sure they a fully cooked and leave to cool.
Verdict: It’s homemade bread in a fancy shape. Very satisfying
Drink: K4e
Entertainment: The excellent and funny Jon Holmes on 6Music.
